I love lamb. I have eaten so many shoulder chops that due to the sinew and cartilage, I do not buy them unless they are on sale. Somrtimes I think that I would be happier if I used shoulder chops for braising. I search out the leg steaks, which is the tender leg meat. Sadly though, both styles demonstrate the the state of butchery as many cuts of meat nowadays seem like they went through the bread slicer. I have been encouraged by recent discoveries of both lamb, along with veal, making inroads at my HEB and being sold in vacuum sealed packaging. I recently had some lamb ribs that were excellent. There is ground lamb too. Whenever I have lamb, I use it as a reason to go walk around the neighborhood to find some fresh rosemary. I wish someone was growing mint too....

Thanks for the compliments all! I really do enjoy cooking and grilling. The portabella sausages I've had before. Thay are chicken based and you can really taste the mushrooms in them. One of the Karl Ehmer Pork Stores by me carries a nice variety of sausages and wurst made by other local businesses, hence the Kochers ring bologna and the venison sausage. When I picked up the venison sausage the price sticker covered the fact that they were made with blueberries and Merlot. I kept that info to myself. My family will try any kind of game meat but I didn't know how pronounced the blueberry taste would be. They were delicious! As for the lamb shoulder chops, my family loves having a bit of chew to their meat. They are also very tasty and yes, on sale.